Foraged Food Series : Ramps
In North-Central Ohio, this is one of the best early native crops to be found.
Ramps: Ohio’s Wild Cousin of a Garlic
🧄🥬 I would describe the flavor profile of wild ramps as leafy with a garlic punch. More earthy and darker than a conventional green onion. Ramps are also a little “greener” and brighter than your typical garlic. It’s a pungent ingredient for any and all recipes! A great way to add flavor depth and interest without adding heat.
Wild Ramp Recipes
My favorite way to cook with ramps is to chop the tops (green leafy parts) into small rectangles and toss with warm pasta and olive oil. Or use as a garnish (fresh) for topping a favorite meat
Check these amazing ramp recipes from bon appetite ! The Wild Edible also has great info about how to identify ramps and harvest them sustainably. If those don’t get you ready to wander the woods in search of some fresh finds, then maybe try tuning into to my friend Nick’s *Foraged Feasts* video series, in partnership with Richland Source.
When adding ramps into a recipe, my favorite part is just the greenery, rather than the white bulb. they’re so fresh and deep, there is no need to really dig the bulbs in my opinion. It’s also faster to just clip the tops off with scissors and throw them in a bag to bring back to your kitchen! This *cutting rather than digging* is the best way to make sure ramps do not go extinct in your local area, too!
So, go take a hike, already!
